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Quick Shrimp Chowder

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Rate this recipe 4.6/5 (35 Votes)

Ingredients

  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 2 (10 3/4-ounce) cans cream of potato soup, undiluted (I like to use one can of cream of shrimp soup and one can of potato soup)
  • 3 1/2 cups milk
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds medium-size fresh shrimp, peeled*
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Garnish: chopped fresh parsley
  • Oyster crackers (optional)

Details

Adapted from myrecipes.com

Preparation

Step 1

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.

*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

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